Roasted Cauliflower & Sweet Potato Lentil Soup [vegan] [gluten free] by The Flexitarian

Roasted Cauliflower & Sweet Potato Lentil Soup [vegan] [gluten free]

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Thick and velvety, this Roasted Cauliflower & Sweet Potato Lentil Soup is full of body and taste.

I like to serve it with fresh parsley and hot chilli powder, but chilli oil or hot paprika also works well.

Roasting the vegetables first brings out their flavours. Perfect if you have some homemade vegetable stock.

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Ingredients

  • 600g cauliflower florets [1.3 lbs]
  • 600g sweet potatoes [1.3 lbs]
  • 125g split red lentils [4.4 oz / US 3/4 cup]
  • 1 onion
  • 3 garlic cloves (crushed)
  • 1.75 litre vegetable stock [3 pints / US 7 cups]
  • 250ml water [8 fl. oz / US 1 cup]
  • olive oil
  • chopped parsley to serve
  • hot chilli powder to serve

Instructions

  1. Preheat the oven at 200C/400F/Gas 6.
  2. Put sweet potatoes. Cut in small chunks.
  3. Cut cauliflower florets in half.
  4. Spread vegetables on a baking tray. Drizzle with olive oil. Roast in the oven for 25-30 mins.
  5. 10 mins before the vegetables are done, heat some olive oil in a large saucepan.
  6. Add finely chopped onion and crushed garlic. Fry gently until golden.
  7. Add lentils, roasted vegetables (without their oil) and vegetable stock.
  8. Bring to the boil, then cook covered under medium heat for around 20 mins until lentils are done.
  9. Liquidise soup. Add water to adjust thickness.
  10. Season to taste.
  11. Serve with chopped parsley leaves and hot chilli powder sprinkled on top.

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